cysteine has been researched along with 5-hydroxymethylfurfural in 7 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 2 (28.57) | 29.6817 |
| 2010's | 5 (71.43) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Billaud, C; Chériot, S; Maillard, MN; Nicolas, J | 1 |
| Billaud, C; Chériot, S; Koschutnig, K; Reichhold, S; Wagner, KH | 1 |
| Licciardello, F; Muratore, G | 1 |
| Antequera, T; Degen, J; Henle, T; Loebner, J; Roldan, M; Ruiz-Carrascal, J | 1 |
| Huang, C; Lan, P; Ou, S; Zhao, Q; Zheng, J; Zou, Y | 1 |
| Fiore, A; Troise, AD; Wilkin, JD | 1 |
| Huang, C; Liu, F; Ou, J; Ou, S; Qiu, R; Wang, Y; Zhao, Q; Zheng, J | 1 |
7 other study(ies) available for cysteine and 5-hydroxymethylfurfural
| Article | Year |
|---|---|
Inhibition of polyphenoloxidase activity by mixtures of heated cysteine derivatives with carbonyl compounds.
Topics: Agaricales; Catechol Oxidase; Cysteine; Enzyme Inhibitors; Furaldehyde; Glucose; Hot Temperature; Hydrogen-Ion Concentration; Maillard Reaction; Malus; Solanum melongena; Solutions | 2007 |
The potential antimutagenic and antioxidant effects of Maillard reaction products used as "natural antibrowning" agents.
Topics: Antimutagenic Agents; Antioxidants; Benzothiazoles; Cysteine; Free Radical Scavengers; Fructose; Furaldehyde; Glucose; Glutathione; Hot Temperature; Hydrogen Peroxide; Maillard Reaction; Mutagenicity Tests; Salmonella typhimurium; Sulfonic Acids; tert-Butylhydroperoxide | 2007 |
Effect of temperature and some added compounds on the stability of blood orange marmalade.
Topics: Anthocyanins; Ascorbic Acid; Citrus sinensis; Color; Cysteine; Food Additives; Food Handling; Food Preservation; Fruit; Furaldehyde; Gallic Acid; Maillard Reaction; Tea; Temperature | 2011 |
Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors.
Topics: Animals; Color; Cooking; Cysteine; Flavoring Agents; Furaldehyde; Glucose; Glycation End Products, Advanced; Hot Temperature; Meat; Ribose; Sheep; Taste; Time Factors; Water | 2015 |
Formation of a Hydroxymethylfurfural-Cysteine Adduct and Its Absorption and Cytotoxicity in Caco-2 Cells.
Topics: Caco-2 Cells; Cell Survival; Cysteine; Furaldehyde; Hot Temperature; Humans | 2017 |
Impact of rapeseed press-cake on Maillard reaction in a cookie model system.
Topics: Acrylamide; Amino Acids; Brassica rapa; Cooking; Cysteine; Dietary Fiber; Furaldehyde; Maillard Reaction; Mass Spectrometry; Plant Extracts; Proteins | 2018 |
Absorption of 1-Dicysteinethioacetal-5-Hydroxymethylfurfural in Rats and Its Effect on Oxidative Stress and Gut Microbiota.
Topics: Animals; Antioxidants; Cysteine; Furaldehyde; Gastrointestinal Microbiome; Male; Malondialdehyde; Oxidative Stress; Rats, Sprague-Dawley | 2018 |